Zucchini Spice Cake: Baked and Lush

Instructions:

1. Grate the zucchini using the fine side of the grater. Place the shreds into a clean kitchen towel and squeeze firmly over the sink to remove excess water until damp but not dripping.
2. Cream together the softened butter and sugar until pale and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
3. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, ground cinnamon, nutmeg, and cloves.
4. Gradually alternate adding the dry ingredients and sour cream into the butter mixture, stirring until just combined. Fold in the squeezed zucchini by hand.
5. Pour the batter into a greased 9x13 inch baking pan. Bake at 350°F (175°C) until the top is mahogany-colored and a toothpick inserted into the center comes out clean with a few moist crumbs.
6. Allow the cake to cool completely before frosting.
7. To prepare the frosting, beat the softened cream cheese and butter together until smooth. Add powdered sugar, vanilla extract, and salt, beating until velvety and spreadable.
8. Spread the frosting evenly over the cooled cake using an offset spatula.